Have you tried the alternative to a charcuterie board? It’s called JAR-cuterie, and it’s the art of preparing charcuterie in a jar.
It couldn’t be simpler – fill mason jars (or tea cups, rock glasses, stemless wine glasses…) with all of the same deliciousness that you would find on a traditional charcuterie board. Two or three cheeses, a meat, some fruit, nuts and breadsticks or crackers. I suggest putting sturdier items on the bottom (cubes of cheese, nuts) and delicate items like fruit on the top. Skewer meats, olives, or pickles on toothpicks or mini skewers and stick in the side of the jar.
These individual servings make for a safe and visually appealing appetizer at your next social distanced soiree – or drop off to friends, family or colleagues to let them know that you’re thinking about them.
Instructions
Some combos we enjoy:
- Toasted pecans, cubes of camembert and Brie, thin grissini breadsticks, prosciutto, slices of apricot, raspberries; garnish with a few sprigs of thyme.
- Salted almonds, thin wedges of provolone, small chunks of parmesan, Genoa salami, Kalamata olives, grape tomatoes, garnish with fresh basil leaves.
- Toasted walnuts, aged cheddar, slices of Gruyere, crostini, red grapes; apple slices, garnish with a sprig of rosemary.
- Marcona almonds, wedges of Manchego cheese, goat cheese truffles, pitted green olives, chorizo sausage, fresh figs, thinly sliced baguette.
- You can also try vegan (roasted vegetables, cashew cheese, nuts, crackers, fruit) or dessert jarcuterie (chocolate covered pretzels, chocolate almonds, gummy candy, strawberries).
Dana Shortt is a mother of two and the owner/operator of Dana Shortt Gourmet and Gifts. The shop is a boutique-style gourmet food store specializing in hand crafted prepared meals, an olive oil and balsamic vinegar tasting bar, gift baskets and quality chocolates from local suppliers. Dana received her formal culinary training at George Brown College. Along with her Culinary Management Diploma, she also holds a Bachelor’s Degree in Hotel and Food Administration from the University of Guelph.
